Baileys Irish Cream Bread Pudding
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Sauce:
2 cups whipping cream
6 tbsp. irish cream liqueur
¼ cup sugar
½ tsp vanilla extract
2 tsp cornstarch
2 tsp water
bread pudding:
14 cups 3/4 inch cube french bread with crust, stale
12 oz bittersweet or semi-sweet chocolate, chopped
2 tsp vanilla extract
2 cups whipping cream
½ cup whole milk
4 large eggs
½ cup sugar, may omit if you think the chocolate is sweet enough for you
Method
Sauce: Bring cream, liqueur, sugar and vanilla to boil in heavy saucepan over medium high heat, stirring frequently. Mix cornstarch and 2 teaspoons water in small bowl to blend; whisk into cream mixture. Boil until sauce thickens, stirring constantly, about 3 minutes. Cool. Then cover and refrigerate until cold (can be made 3 days ahead).
Bread pudding: combine stale bread, chocolate in a large bowl; toss to blend. Using electric mixer, beat eggs, 1/2 cups sugar and vanilla in another large bowl to blend. Gradually beat in 1 1/2 cups cream and milk. Add cream mixture to bread mixture; stir to combine; let stand for 30 minutes.
Preheat oven to 350. Spray 13x9x2 inch glass baking dish with nonstick spray (I use whatever Pyrex bowl Ive got and Ive never gone wrong). Transfer bread mixture to prepared dish, spreading evenly. Drizzle with remaining 1/2 cup cream. Bake pudding until edges are golden and custard is set in center, about 1 hour. Cool pudding slightly.
Drizzle bread pudding with sauce and serve warm.
Notes
The recipe is pretty forgiving for the bread measurement. You can use one French bread bagette or challah loaf and simply cut it up.
OHHHHH that sounds sooooo gooooood.
Thanks Gee. It looks wonderful! I’ll let you know when I make it.
Thank you Geee, I’ll try that the next time we have company.